EDP Sciences logo
Web of Conferences logo
Search
Menu
All issues Volume 665 (2025) E3S Web Conf., 665 (2025) 02004 References
Open Access
Issue
E3S Web Conf.
Volume 665, 2025
6th International Conference on Agribusiness and Rural Development (IConARD 2025)
Article Number 02004
Number of page(s) 5
Section Agricultural Technology and Smart Farming
DOI https://doi.org/10.1051/e3sconf/202566502004
Published online 19 November 2025
  1. M. du Toit, L. Engelbrecht, E. Lerm, S. Krieger-Weber, Lactobacillus: The Next Generation of Malolactic Fermentation Starter Cultures—an Overview, Food Bioprocess Technol. 4, 876 (2011) https://doi.org/10.1007/s11947-010-0448-8. [Google Scholar]
  2. P. Ribéreau‐Gayon, D. Dubourdieu, B. Donèche, A. Lonvaud, Handbook of Enology, Wiley, Handbook of Enology (Wiley, 2005) https://doi.org/10.1002/0470010363. [Google Scholar]
  3. A. Mendes Ferreira, A. Mendes-Faia, The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking, Foods 9, 1231 (2020) https://doi.org/10.3390/foods9091231. [Google Scholar]
  4. A. Betteridge, P. Grbin, V. Jiranek, Improving Oenococcus Oeni to Overcome Challenges of Wine Malolactic Fermentation, Trends Biotechnol. 33, 547 (2015) https://doi.org/10.1016/j.tibtech.2015.06.008. [Google Scholar]
  5. R. Tofalo, N. Battistelli, G. Perpetuini, L. Valbonetti, A.P. Rossetti, C. Perla, C. Zulli, G. Arfelli, Oenococcus Oeni Lifestyle Modulates Wine Volatilome and Malolactic Fermentation Outcome, Front. Microbiol. 12, (2021) https://doi.org/10.3389/fmicb.2021.736789. [Google Scholar]
  6. M. Lasik-Kurdyś, M. Majcher, J. Nowak, Effects of Different Techniques of Malolactic Fermentation Induction on Diacetyl Metabolism and Biosynthesis of Selected Aromatic Esters in Cool-Climate Grape Wines, Molecules 23, 2549 (2018) https://doi.org/10.3390/molecules23102549. [Google Scholar]
  7. N.A. Bokulich, T.S. Collins, C. Masarweh, G. Allen, H. Heymann, S.E. Ebeler, D.A. Mills, Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics, MBio 7, (2016) https://doi.org/10.1128/mBio.00631-16. [Google Scholar]
  8. N.S. Brizuela, B.M. Bravo-Ferrada, Y. Curilén, L. Delfederico, A. Caballero, L. Semorile, M.Á. Pozo-Bayón, E.E. Tymczyszyn, Advantages of Using Blend Cultures of Native L. Plantarum and O. Oeni Strains to Induce Malolactic Fermentation of Patagonian Malbec Wine, Front. Microbiol. 9, (2018) https://doi.org/10.3389/fmicb.2018.02109. [Google Scholar]
  9. S. Krieger-Weber, J.M. Heras, C. Suarez, Lactobacillus Plantarum, a New Biological Tool to Control Malolactic Fermentation: A Review and an Outlook, Beverages 6, 23 (2020) https://doi.org/10.3390/beverages6020023. [Google Scholar]
  10. M.E. Wade, M.T. Strickland, J.P. Osborne, C.G. Edwards, Role of Pediococcus in Winemaking, Aust. J. Grape Wine Res. 25, 7 (2019) https://doi.org/10.1111/ajgw.12366. [Google Scholar]
  11. J. López-Seijas, B. García-Fraga, A.F. da Silva, X. Zas-García, L.C. Lois, A. Gago-Martínez, J.M. Leão-Martins, C. Sieiro, Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety, Foods 9, 99 (2020) https://doi.org/10.3390/foods9010099. [Google Scholar]
  12. C. Berbegal, N. Peña, P. Russo, F. Grieco, I. Pardo, S. Ferrer, G. Spano, V. Capozzi, Technological Properties of Lactobacillus Plantarum Strains Isolated from Grape Must Fermentation, Food Microbiol. 57, 187 (2016) https://doi.org/10.1016/j.fm.2016.03.002. [Google Scholar]
  13. G.H. Fleet, Wine Microbiology and Biotechnology, CRC press, Wine Microbiology and Biotechnology (CRC press, 1993). [Google Scholar]
  14. A. Lonvaud‐Funel, Lactic Acid Bacteria and Malolactic Fermentation in Wine, Wiley, in Biotechnol. Lact. Acid Bact. (Wiley, 2015), pp. 231–247 https://doi.org/10.1002/9781118868386.ch15. [Google Scholar]
  15. A. Devi, K.A. Anu-Appaiah, T.-F. Lin, Timing of Inoculation of Oenococcus Oeni and Lactobacillus Plantarum in Mixed Malo-Lactic Culture along with Compatible Native Yeast Influences the Polyphenolic, Volatile and Sensory Profile of the Shiraz Wines, LWT 158, 113130 (2022) https://doi.org/10.1016/j.lwt.2022.113130. [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.